Persian Big Apple Treats | Made by Angie with saffron, pistachios, rosewater and a big dollop of friendship!
Hi everyone! As part of the continuing series of guest posts scheduled while I’m off on my excellent adventures in Iran, this post is by the lovely, artistic and witty Angie of the Novice Gardener. Angie does everything beautifully – cooking, gardening, baking, writing, blogging, guest blogging — with an offhanded and effortless enchantment and a vibrant sense of infectious excitement. She also throws awesome and rowdy Fiesta Friday Parties. (If you are a food blogger, you should RSVP a resounding yes to the next one!) And in the same vein of just being an awesome person, she generously insisted on creating a Persian inspired recipe specifically for Fig & Quince! How did I get so lucky? I’m stunned by the beauty of these treats she’s made and beyond touched by the beautiful gesture of her friendship. Now let’s go and nibble daintily this charming and delicious morsel and treat!
Persian Big Apple Treats | by the divine Angie of The Novice Gardener
She’s a little bit Iran, she’s a little bit NY. That’s Azita, Iranian born, Brooklyn bred. By the time you read this, she will already be in Iran, fulfilling a life-long dream of traveling back to a place where it all began for her. Good grief, that sounds too serious, but anybody who reads her blog knows that Iran runs deep in her veins. My thought on hearing the news was very much like how I felt when a close friend found her dream job in a far-away place. I was excited and happy for her, yet sad that I wouldn’t be able to see or talk to her anytime I wanted to. Thankfully, with the internet and Skype, the distance was made shorter. I expect the same will be the case with Azita. I expect that she will stay in touch and keep us abreast with all the merriment she’ll be having. I have a feeling she’ll have the time of her life.
She is saying she’ll be staying for about 2 months, give or take, more or less, approximately. Is there a catch? I’m thinking there’s a chance she might like to extend her stay. I’m thinking that 2 months can possibly stretch into 3, maybe 4. I’m thinking there’s a likelihood that she will forget about us. I’m thinking there is a need to remind her that there are people waiting for her here, in her other home.
And I’m thinking we need to send her off in style. So, I’m sending her off with these special treats that doubly serves as a reminder. I call them the Persian Big Apple Treats. It’s a little bit Iran, it’s a little bit NY, just like Azita. Persian because of the saffron and pistachios and rose water and NY because of the apples.
And I’m thinking let’s not say good-bye, let’s say instead, au revoir. Au revoir, Azita! Until we meet again!
Persian Big Apple Treats (Made specifically for Azita) | [Editor’s Note: What a touching honor! How lucky am I!]
- 2 apples, peeled and diced (about 2 cups)
- 1/4 cup sugar (or more, if you prefer sweeter)
- 1 tbsp. all-purpose flour
- 1/4 tsp. ground cardamom
- A generous pinch of saffron threads
- 2 tsp. rose water
- 1/3 cup chopped pistachios
- 1 sheet (9 x 9 inch) frozen puff pastry, thawed
- In a saucepan, over medium-high heat, cook the apples until they are cooked but not mushy.
- Mix the sugar with the flour and cardamom. Sprinkle over apples and stir to mix thoroughly.
- Add saffron threads and rose water and continue to cook until sauce is thickened.
- Remove from heat and set aside to cool 5. On a lightly floured surface, roll pastry with a pin to make it thinner (about 12 x 12 inches)
- Cut pastry into 3 x 3 inch squares. You will get 16 squares.
- Fit the squares into mini muffin pan, pleating the corners so they will form a cup. You can clip the corners for a more rounded shape.
- Bake in a 350°F oven for 10 minutes, just until pastry is cooked but not brown. If centers of “cups” puff up, just push them down with a small spoon.
- Fill each cup with 1 or 2 teaspoons of apple filling, sprinkle top with chopped pistachios and return to the oven for an additional 7-10 minutes, or until golden brown.
Thank you Angie joon for graciously allowing me to post one of your beautiful recipes!